This recipe is great for those nights when you need to have dinner ready (preferably something healthy,) but your brain is fried and you have no time for anything.

I believe that tomatoes and onions are a must to make this casserole a success. Everything else is up to you. Use any vegetables you have in the fridge at the moment. You can make this casserole seven days a week and it will always be new: you can add shitake mushrooms on Monday and broccoli on Tuesday. Wednesday can be the day of frozen veggie mix (never tell anyone I said that: after having twins I actually started buying organic frozen veggies.) Carrots work well in this casserole and so does squash and cauliflower. Sweet potatoes give it an interesting sweetness.

Serve with a big salad (ask your kids to peel the cucumbers with the peeler -it beats destroying the house, while mama is cooking and is definitely better than being glued to the TV.) If you feel adventurous, a bowl of brown rice should complete your healthy dining experience.

Vegetable Casserole

By Dr. Anastasia
Published: February 10, 2011

Cook:45 mins

This recipe is great for those nights when you need to have dinner ready (preferably something healthy,) but your brain is fried and …

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About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.